Honyaku Star - Search: 揚げる

揚げる: 99 Terms and Phrases

揚げる
to raise
to elevate
to do up (one's hair)
to fly (a kite, etc.)
to launch (fireworks, etc.)
to surface (a submarine, etc.)
to land (a boat)
to deep-fry
to show someone (into a room)
to summon (for geishas, etc.)
to send someone (away)
to enrol (one's child in school)
to enroll
to increase (price, quality, status, etc.)
to make (a loud sound)
to raise (one's voice)
to earn (something desirable)
to praise
to give (an example, etc.)
to cite
to summon up (all of one's energy, etc.)
to offer up (incense, a prayer, etc.) to the gods (or Buddha, etc.)
to bear (a child)
to conduct (a ceremony, esp. a wedding)
to come in
to vomit
to do for (the sake of someone else)
to complete ...
to humbly do ...
Frying
Deep frying

打揚げる
to launch
to shoot up
to dash
to wash up (ashore)
to finish (e.g. a theater run, sumo tournament)
to close
to report (to boss, etc.)

引揚げる
to pull up
to drag up
to lift up
to increase
to raise (e.g. taxes)
to withdraw
to leave
to pull out
to retire
to return home

一旗揚げる
to make a name for oneself
make a name in the world

入り揚げる
to lavish money on

打ち揚げる
to launch
to shoot up
to dash
to wash up (ashore)
to finish (e.g. a theater run, sumo tournament)
to close
to report (to boss, etc.)

名を揚げる
to gain fame
to make one's name

巻き揚げる
to roll up
to hoist
to heave up
to take away
to rip off (e.g. money from someone)
to blow up (dust)

旗を揚げる
to raise (hoist) a flag
to raise an army
to start a new business

入れ揚げる
to lavish money on

水を揚げる
pump

油で揚げる
fry

引き揚げる
to pull up
to drag up
to lift up
to increase
to raise (e.g. taxes)
to withdraw
to leave
to pull out
to retire
to return home

凧を揚げる
fly a kite

気炎を揚げる
to talk big

なべで揚げる
fry in a pan

たこを揚げる
fly a kite

揚げる（揚物）
Deep fry (deep-fried food)

得手に帆を揚げる
Hoist your sail when the wind is fair

衣をつけて揚げる
fritter

得手に帆を揚げる。
Hoist your sail when the wind is fair.

一同は引き揚げる。
All of the member withdraw.

ポテトチップを揚げる
deep-fry the potato chips

たっぷりの油で揚げる
deep fry
fry in deep fat

食物を揚げるためのなべ
a pan used for frying foods

パン粉でまぶし油で揚げる
breaded and deep-fried

船の荷物を陸に揚げること。
Landing a cargo from a ship

揚げる前に魚や肉に小麦粉をまぶす
flour fish or meat before frying it

色が変わるまでフライパンで揚げる
fry in a pan until it changes color

旗を揚げる背の高い杖あるいはポール
a tall staff or pole on which a flag is raised

それを揚げる前に、小麦粉で鶏にまぶす
dredge the chicken in flour before frying it

また、生麩を油で揚げると揚げ麩になる。
Age-fu are made by deep-fat frying nama-fu.

たっぷりの油でカリカリになるまで揚げる
French-fry

貨物船から積荷を陸に揚げる荷役のこと。
Mizukiri is cargo work in which cargo are unloaded from a freight vessel.

サクッとした食感に揚げるにはコツを要す。
It requires skill to cook crispier tempura.

2cm幅、長さ8cm程度の細長い形で揚げる。
A piece of deep-fried Okinawa tempura is about two centimeters wide and eight centimeters long.

舞台とは反対の方面で、しきりに花火を揚げる。
In the opposite direction, aerial bombs and fire works were steadily going on.

テーブルに置かれた油が入った鍋で自らが揚げる。
A pot with oil in it is set on the table and customers are supposed to cook kushikatsu themselves.

海軍艇で兵隊と装備を陸に揚げるように考案された
naval craft designed for putting ashore troops and equipment

リンゴの天ぷらリンゴを三つ葉の茎と一緒に揚げる。
Deep-fried apple, the preparation of which is to deep-fry a piece of apple and the stalk of Japanese honewort together.

ウニの天ぷら溶けやすいウニを海苔で巻いて揚げる。
Deep-fried sea urchin, the preparation of which is to wrap fragile sea urchin with nori (dried laver seaweed) and deep-fry it.

カキフライ（牡蠣フライ）とは、揚げる料理の一種。
Kaki furai is a type of fried food.

2本の糸で制御し、両手を使って揚げる、操作可能な凧
a maneuverable kite controlled by two lines and flown with both hands

カールして、サクサクしたようになるまで、何かを揚げる
fry something until it curls and becomes crisp

卵（揚げるかスクランブルされる）にベーコンを添えたもの
eggs (fried or scrambled) served with bacon

アンリエッタ号が錨を揚げるころには一行はデッキにいた。
They were on board when the Henrietta made ready to weigh anchor.

水を用いないため、うまく揚げるには技量が必要といわれる。
To deep-fry it neatly, a special technique will be required because no water is added to the batter.

溶き卵にくぐらせ、180度前後に熱したサラダ油で揚げる。
Dip in beaten eggs and fry them in salad oil heated to about 180 degrees Celsius.

酒饅頭が多いが、もみじ饅頭、茶饅頭なども揚げる事がある。
The sake-manju is often deep-fried, and the Momiji manju and cha-manju sometimes are deep-fried.

唐菓子は小麦粉を用い胡麻油で揚げるなどの技法が用いられる。
The technique used to make Togashi was to fry wheat flour-based dough in sesame oil.

エビフライ（海老フライ）は、エビを用いた揚げる料理の一種。
Ebi furai is a kind of deep fried cuisine using shrimp.

船を引き揚げることはその費用のために非実用的であると判明した
refloating the ship proved impractical because of the expense

江戸時代には江戸城内において天ぷらを揚げる事が禁止されていた。
During the Edo period, tempura cooking was prohibited in the Edo Castle.

水が切れた豆腐に、薄く衣をまとわせ、180℃程度の油で揚げる。
Dredge drained tofu lightly with starch or flour and deep fry at about 180 ℃.

その後、小麦粉、溶き卵、パン粉の順に衣をつけ、食用油で揚げる。
Then, coat the stretched prawn with flour, beaten egg and bread crumbs in that order, and deep-fry it in hot cooking oil.

固くなった饅頭を再びおいしく食べるために家庭で揚げる事もある。
Dried manju is sometimes deep-fried at home to make it tasty again to eat.

近年では、サラダ材料や揚げるの衣としての使い方も広がりつつある。
Recently, it is also used in salads as well as a coating of batter.

薄いパンケーキで、詰め物の周りを折りたたみ、揚げるか焼くかしたもの
thin pancake folded around a filling and fried or baked

加熱準備のできた揚げ鍋（約160℃から170℃前後）で牡蠣を揚げる。
Fry the oyster in the preheated fryer at about 160 to 170 degrees Celsius.

また関西の串カツのような単独の素材を串に刺して揚げることは一般的ではない。
It is not common to deep-fry a skewer of only one ingredient, as in Kansai.

頼朝のこの仕打ちに時政が怒り、一族を連れて伊豆へ引き揚げる騒ぎになっている。
Angered by Yoritomo's deed, Tokimasa returned to Izu with his warriors.

東風が彼を揚げると、彼は去り、彼をその所から吹き払う。 (ヨブ記 27:21)
The east wind carries him away, and he departs. It sweeps him out of his place. (Job 27:21)

花魁を揚げるには莫大な資金が必要であり、一般庶民には手が出せないものであった。
It was extraordinarily expensive to spend time with an oiran, and ordinary people could not afford it.

脂が多いほど、表面を焼くというよりは揚げる形になり、カリッとした食感に仕上がる。
The more fat there is, the more crispy the texture will be, which looks like frying rather than grilling the surface.

大きめの鍋を用意し、ラードを120～130℃ぐらい（天麩羅より低く）に熱して揚げる。
Heat lard in a large sauce pan up to around 120 to 130℃ (the temperature should be lower than for Tenpura), and fry the meat.

中国無錫のものは、揚げることで気泡を作り、直径6cm程度の大きな球に膨らませてある。
When frying in hot oil, they develop air bubbles and expand into balls of about 6 cm in diameterwhich is the characteristic of age-fu of Wuxi City, China.

これは単に「名を揚げる」だけで実を伴わない官職であったことから揚名（官）」と呼ばれた。
People in these honorary posts were called 'yomeikan' as they had no power and were officials in name only.

下位の遊女と一夜を共にするのとは異なり、花魁を揚げるには様々なしきたりが存在していた。
Unlike spending the night with a lower ranked courtesan, to be with an oiran required a lot of customs and conventions.

変わった食べ方としては、小麦粉を薄く溶いてその中に饅頭を泳がせて揚げるという方法がある。
The unusual way of eating Rikyu manju is to eat it after dipping in a flour-and-water batter and frying.

揚げる寸前のコロッケを冷凍し、揚げるだけの状態にして売られており、簡単に作る事が出来る。
Pre-fried frozen korokke are available, so serving korokke with meals has become quick and easy.

薄力粉、鶏卵、冷水を軽く混ぜ合わせて衣を作り、食材をくぐらせ160～180℃の油で揚げる。
A light batter is made of cold water, eggs and wheat flour, and the ingredients are dipped into the batter and deep fried using oil at a temperature of 160 to 180 degrees Celsius.

作り方は、しっかり水を切った豆腐を半丁程度に切り、180℃から200℃の高温の油で揚げる。
To make atsuage, cut tofu into halves after draining well, and deep-fry in the oil of 180C to 200C.

（ハーブで味つけされた）バターを転がし、次にパン粉でおおい、揚げる、叩いたチキンのカツレツ
pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried

または凍ったコロッケを電子レンジで解凍加熱して、揚げるときは衣の色をつけるだけにするとよい。
If deep frying a frozen korokke that has been thawed using a microwave oven, only the outside coating needs to be browned.

本来は真鯉（黒い鯉）のみで、明治時代から真鯉（まごい）と緋鯉（ひごい）の対で揚げるようになった。
It was originally magoi (black carp) only, but since the Meiji period magoi and higoi (red carp) have been hoisted in pairs.

アイスクリームの天ぷら冷たいアイスクリームを熱い油で揚げるが溶けていないということで話題となった。
Deep-fried ice cream, which got into the news because the frozen ice cream did not melt despite being prepared using hot oil.

これに対して、竜田揚げは肉などを醤油とみりんから作ったタレに漬け込んで下味をつけて片栗粉のみで揚げる。
In contrast, tatsutaage is prepared by seasoning meat with soy sauce and mirin (sweet rice wine for cooking), coating it with just katakuriko and frying it.

天かす（てんかす、天カス、天滓とも書く）とは、天ぷらを揚げる時に副産物として生じる揚げかすのことである。
Tenkasu (天かす, also written as てんかす, 天カス, 天滓) are small pieces of deep-fried dough produced during cooking tenpura.

普茶料理においては、梅干を水に一昼夜つけて塩気を抜いたものをシロップで甘く煮付け、これを衣に付けて揚げる。
To be served in Fucha-ryori (maigre dish using certain foods), salt should be removed from umeboshi placing it in water for a long time and cooked in syrup and the sweetened umeboshi is deep-fried after battered.

信長は引き揚げるに当たり、雑賀衆の再起に備えて佐野砦（現泉佐野市）を築かせ、完成後は織田信張を駐留させた。
When Nobunaga withdrew, he had Sano Fort (Izumisano City at present) built in order to prepare a comeback of Saiga shu and Nobuharu ODA stayed after completion.

ただしこの時代には衣を付けて揚げるタイプの天ぷらは一般的ではなかったため、薩摩揚げに近い物と考えられている。
Since it was not common to deep-fry battered foods in that era, it is believed that deep-fried sea beam was similar to Satsuma-age.

同時に鹿子木の中島健彦、鳥巣の野村忍介に急使を送って川尻の敗戦を報せ、適宜兵を木山に引き揚げるように伝えた。
At the same time, KIRINO dispatched an express messengers to Takehiko NAKAJIMA at Kanokogi and to Oshisuke NOMURA at Tosu to inform them of the defeat at Kawajiri and to command them to move their soldiers to Kiyama properly.

豚カツのように豚肉にパン粉をまぶし、油で揚げる形態もあるが、フライパンに少量の油を垂らして焼くものなど多種多様である。
Styles of preparing pork cutlets vary considerably: Some are covered in bread crumbs and deep fried like the Japanese style tonkatsu, whereas others are fried in a frying pan with a small amount of oil.

ただし納豆天ぷらの場合、油で揚げることによって匂いがあらかた飛び、さらに天ぷらの衣で匂いが抑えられるのでむしろ食べやすくなる。
However, in the case of natto tempura, a considerable proportion of the odor disappears by being deed fried and by the coating of batter, so it becomes easier to eat.

東坡肉では肉を煮る他に揚げる・蒸す作業を加えることが多いが、角煮ではどちらか片方あるいは双方の作業を省いて仕上げることが多い。
Though meat in Dong Po Rou is often fried and steamed after stewing, that in Kakuni is often finished omitting frying or steaming, or both.

討ち入り当夜は門外で周辺を警備し、赤穂浪士一行が泉岳寺へ引き揚げる際、甚三郎は祝意を表しながら浪士たちに蜜柑や餅を手渡して回った。
On the night of the raid, Jinzaburo guarded nearby spots outside the gate, and when the Ako Roshi group was leaving for the Sengaku-ji Temple, he walked around handing mandarin oranges and rice cakes and expressing congratulations to the members.

景綱は、既に町曲輪まで攻め込み、福島城を陥落させることは間近であるが、味方の手負いも多く、一端引き揚げるのが上策であると返答した。
Kagetsuna told that he had already advanced to the town wall and was about to seize the Fukushima-jo Castle but it was better to withdraw once because he had many casualties.

材料に染み込んだ醤油の色が、揚げることで紅葉のような色合いになるために、紅葉の名所である竜田川に紅葉が流れる姿が連想されるからである。
As the ingredients soaked in soy-sauce are fried, their color becomes the tone of red leaves, which reminds people of red leaves floating on the Tatsuta-gawa River, a spot where red leaves are often viewed.

アイスクリームをカステラなど空気を多く含む素材で包み素早く揚げると、空気により内部への熱伝導が妨げられるためアイスクリームは溶けない。
When ice cream is wrapped with castella sponge cake or other food absorbing a lot of air is quickly deep-fried, the ice cream does not melt because the air prevents the heat from transferring to the inside.

Laverを茹でてペースト状にしたものがenLaverbreadと呼ばれる物で、そのままパンに塗ったり、油で揚げるなどして食べられている。
The food product 'en Laverbread,' which is a paste made by boiling laver, is eaten by spreading it over the bread as it is or frying it in oil.

竿の先に回転球や籠玉、その下に矢車を付け、五色もしくは鯉などを描いた吹流しを一番上に、以下真鯉、緋鯉、等を大きさの順に並べて揚げるのが一般的。
It is common to have a rotating sphere and kagodama (round ornament), to put a windmill below that with a streamer having five colors or a carp design on the top, and to hoist magoi, higoi and others in the order of size.

われらがあなたの勝利を喜びうたい、われらの神のみ名によって旗を揚げるように。主があなたの求めをすべて遂げさせられるように。 (詩篇 20:5)
We will triumph in your salvation. In the name of our God, we will set up our banners. May Yahweh grant all your requests. (Psalms 20:5)

愛媛県今治市では揚げる前にタレに漬けて味付けした鶏の唐揚げを「せんざんき」（「千斬切」の字も当てられる）、東予地方では同じものを「ざんき」と呼ぶ。
In Imabari City, Ehime Prefecture, fried chicken made with chicken that was pre-seasoned by being soaked in sauce is called 'senzanki' (the Chinese characters '千斬切' are also used), and this same dish is called 'zanki' in the Toyo region.

また、豆腐を直接揚げるのではなく、いったん植物の発酵液に漬け込んで、風味を付けてから油で揚げる「臭豆腐」(チョウドウフ)という食材もしくは料理がある。
There is a food or a dish called chou do fu made by soaking tofu in fermentation liquor to add flavor and then deep-frying.

こうした事を防ぐ為、高温の油と低温の油を用意し、最初は高温の油で数秒、そして低温の油でおよそ10分位を目安に揚げると、衣はパリッとした食感で中まで火が通る。
To prevent this from happening, prepare two pans with lard at high and low temperatures, fry the meat first in the high temperature pan for several seconds, and then fry it in the lower temperature pan for about 10 minutes, by doing so it will be thoroughly cooked and will also retain its crispy texture.

本懐を果たした内蔵助たち赤穂浪士一行は江戸市中を行進し、浅野内匠頭の墓がある泉岳寺へ引き揚げると、吉良上野介の首級を亡き主君の墓前に供えて仇討ちを報告した。
Kuranosuke and the Ako Roshi upon fulfilling their desire for revenge, marched around Edo, returned to Sengaku-ji Temple to the grave of Takuminokami ASANO and placed the severed head of Kozukenosuke KIRA in front of their deceased lord's grave.

グルクンを丸ごと揚げることについては、鮮度が落ちやすく、また、淡泊な味であるグルクンを、油で揚げることで日持ちさせ、さらにうまみをつけるという狙いがあると言われている。
As gurukun loses its freshness quickly and its taste is light, it is said that people fry gurukun whole with the intention of preserving it longer as well as improving its flavor.

そのような時に芸者に入れ揚げる身持ち放埓は、盗まれた御用金百両を調達して義士の一味に加えられるよう謀っていることを敵方に知られないようにする計略であると、源五兵衛は八右衛門に諭す。
At such a crisis of the ex-master's family, Gengobe seemed to have been losing himself in playing with a geisha; however, he at last explains to Hachiemon that his such stupid behavior has been the disguise for deceiving the enemies, in fact, he has been secretly trying to prepare 100 ryo for the stolen money and to be allowed to join the group of the loyal avengers by offering the money.

メンチカツまたはミンチカツは、豚肉や牛肉の挽肉（ミンチ）に、タマネギのみじん切り、食塩、コショウなどを混ぜて練り合わせ、小判型にして小麦粉、溶き卵、パン粉からなる衣をつけて油で揚げる肉料理である。
Menchi katsu or minchi katsu is a meat dish, in which ground pork or beef (minchi) is mixed well with minced onions, salt and pepper, formed into flat ovals, coated with breading made of flour, beaten eggs and panko (Japanese-style coarse bread crumbs), and deep fried in oil.